dhalia khichdi

Dalia Khichdi

A breakfast for champions, this amalgamation of dalia, dal and vegetables is lighter than your regular dal khichdi. The replacement of rice with dalia makes this a low-carb alternative for those who are health conscious. With just 10 minutes of hand-on cooking, the dish is perfect for lazy weekends.

Servings - 2
Difficulty Level - Easy
Preparation Time - 10 mins
Cook Time - 20 mins


  • 50 g Master Cook Dalia and 50 g moong dal soaked in water for 10 minutes
  • 30 ml ghee (oil for vegans)
  • 5 gms Master Cook mustard
  • 5 gms Master Cook jeera
  • Pinch of hing
  • 1 red chilli, dried
  • Curry leaves
  • Pinch of turmeric
  • 5 gms kashmiri chilli powder
  • 5 gms garam masala
  • Salt to taste
  • Chopped vegetables like carrot, potatoes, tomatoes, peas etc.
  • 5 gms ginger paste
  • 750 ml water
  • Chopped coriander to garnish

Nutrition Facts

Servings: 2
Amount per serving  
Calories 331
% Daily Value*
Total Fat 15.6g 20%
Saturated Fat 8.3g 42%
Cholesterol 33mg 11%
Sodium 1020mg 44%
Total Carbohydrate 42.5g 15%
Dietary Fiber 12g 43%
Total Sugars 4.9g  
Protein 9.6g  
Vitamin D 0mcg 0%
Calcium 108mg 8%
Iron 5mg 30%
Potassium 625mg 13%

Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation.  The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.


  • Heat ghee in a pressure cooker and temper mustard, jeera, hing, red chilli and curry leaves.
  • Add the drained dalia and dal to this and saute for a minute.
  • Simmer and mix in the spices with salt.
  • Add the vegetables with the ginger paste and saute until the spices coat the vegetables.
  • Finally, add the water and cover the cooker. Let cook for 3 whistles.
  • When ready, garnish with coriander and serve with a side of yogurt and pickle.

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